Best Avocado-Cucumber Rolls Recipe – How To Make Avocado-Cucumber Rolls


Mike Garten

Stuffed with a ton of fresh vegetables like baby greens, cucumbers, and blanched green beans, these rolls are as healthy as they are heavenly. Slices of creamy avocado balance out all that crunch, while sliced scallion and mint provide fragrant freshness. Pineapple is an unexpected addition that adds the perfect touch of sweetness.

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Yields:

16


servings

Total Time:

0

hours

30

mins

For dipping sauce:

1 1/2
tsp.

low sodium soy sauce

1


scallion, green part only, thinly sliced

1/4
tsp.

red pepper flakes

For rolls:

8


rice paper (spring roll) wrappers

1 1/2
c.

baby greens (we used pac choi)

1


scallion, cut into 4-in. matchsticks

1/4


pineapple, peeled and cut into 4-in. matchsticks

1/2


English cucumber, cut into 4-in. matchsticks

4
oz.

green beans, trimmed and blanched

1/2
c.

pea shoots (about 1 oz)

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  1. Make the sauce: In bowl, whisk together all ingredients.
  2. Assemble rolls: Fill pie plate or large bowl with warm water. Working quickly with one rice paper wrapper at a time, submerge in warm water until pliable, about 20 sec. Place on cutting board and arrange some of each filling ingredient in center.
  3. Fold wrapper sides in to seal, then fold base over filling and roll up to seal, being careful not to tear wrapper. Repeat with remaining wrappers and filling. Cut each roll in half and serve with dipping sauce.

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